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Ingredientes
- 2 quart Water
- 1/2 lb Fresh tomatillos
- 1/2 lb Fresh serrano chili peppers
- 1 lb Roasted Sandia green chili peppers
- 1/3 bn Cilantro
- 3 med Cloves garlic, peeled
- 1 med White onion, peeled and diced
- 2 Tbsp. Salt
- 2 Tbsp. Freshly squeezed lime juice
Direcciones
- DCook's note: Tomatillos look like small green tomatoes with a papery, round husk. To adjust the heat of the salsa, use more or possibly fewer serrano chilies, as desired.
- 1. Place water in large pot and add in tomatillos, serrano chilies, Sandia chilies, cilantro, garlic and onion. Bring to boil and simmer for 30 min.
- 2. Strain liquid into a container and place solid ingredients in blender.
- (You may have to work in batches.) Add in 1/2 of the strained liquid to blender and blend till smooth.
- 3. Add in lime juice and salt and blend 30 seconds. Refrigeratebefore serving.
- Presentation: Serve with chips, tortillas or possibly in recipes calling for salsa.
- Can be stored in a sealed container for 4 days in the refrigerator. (
- Yield:11/2 qts)
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2514g | |
| Calories 202 | |
| Calories from Fat 29 | 14% |
| Total Fat 3.44g | 4% |
| Saturated Fat 0.5g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 14059mg | 586% |
| Potassium 1496mg | 43% |
| Total Carbs 42.39g | 11% |
| Dietary Fiber 14.4g | 48% |
| Sugars 22.13g | 15% |
| Protein 7.73g | 12% |
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